Chocolate-Dipped Madeleine Cookies with Almonds and Gold Sprinkles

Prepare the Pan: Preheat your oven to 375°F (190°C). Grease and lightly flour a madeleine pan.

Mix the Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Whip the Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together until the mixture is pale, thickened, and slightly fluffy (about 3-5 minutes).

Combine and Fold: Stir in the vanilla extract. Gently fold in the flour mixture until just combined. Slowly add the cooled melted butter, mixing until the batter is smooth.

Chill the Batter: Cover the bowl and refrigerate the batter for at least 30 minutes. This helps achieve the traditional madeleine “hump.”

Bake the Cookies: Spoon the chilled batter into the prepared madeleine molds, filling each about ¾ full. Bake for 10–12 minutes, or until the edges are golden and the centers spring back when touched.

Cool: Remove from the oven and let the cookies cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Dip and Decorate: Dip one end of each madeleine into the melted dark chocolate. Place them on a parchment-lined tray. Sprinkle with chopped almonds and edible gold sprinkles. Let the chocolate set completely before serving.

Serving and Storage Tips

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